My father was a maìtre, so I grew up running around and playing in the restaurants of hotels. I feel like this job chose me, rather than me seeking it out. I’m blessed though as it doesn't really feel like a job, its my life.
My cooking is distinct and authoritative. I’ve had the fortune of being able to work all around the world, yet my philosophy has remained the same. I want my style to be as comprehensible as possible.
I am part of a garden project with the Tasca d’Almerita family, who own and oversee Capofaro; from the restaurant garden we grow around 30 different salad varieties, we also grow and forage for wild herbs and edible flowers, of which we use around 50 varieties in the restaurant. I am also a lover of blue fish, mainly because of the high quality found in the Mediterranean sea.
My signature dish is caper leaves with smoked mackerel, fermented fennel served with a ‘dashi’ broth. My cooking is characterized by Sicilian traditional recipes, retold in a modern and occasionally personal way.
On Sundays I love to cook from family recipes that have been passed down from my grandmother and mother, such as fresh pasta filled with ricotta.